Unbelievable Crispy Fish Batter Recipe
This classic fish batter recipe yields a light, crispy coating perfect for frying fish. Originating from the 1950s, it remains a family favorite for creating deliciously golden and crunchy fried fish. The batter uses simple pantry staples and is designed to coat about 2 pounds of fish, frying quickly to a perfect finish.
- Prep Time: 10 mins
- Cook Time: 8 mins
- Total Time: 18 mins
- Yield: 2 1/4 cups batter (enough to coat approximately 2 pounds of fish)
- Category: Seafood
- Method: Frying
- Cuisine: American
Ingredients
Batter Ingredients
- 1 cup all-purpose flour
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons baking powder
- 1 teaspoon salt
Instructions
- Gather Ingredients: Collect all the necessary ingredients for the batter including flour, milk, water, baking powder, and salt to ensure a smooth preparation process.
- Mix Batter: Whisk together the flour, milk, water, baking powder, and salt in a bowl until the batter is smooth and free of lumps, ensuring an even coating for the fish.
- Heat Oil: Heat vegetable or canola oil in a deep fryer or heavy deep pan to 365°F (185°C). Maintaining this temperature is critical for crisp frying without absorbing excess oil.
- Prepare Fish: Pat fish fillets dry with paper towels. This step helps the batter adhere properly to the fish pieces for a better crust.
- Batter Fish Fillets: Dip each fish fillet into the prepared batter, making sure they are fully coated for the crispiest results.
- Fry Fish: Carefully lower the battered fillets one at a time into the hot oil. Fry several fillets at once but avoid overcrowding to maintain oil temperature. Cook for about 2 minutes per side until the coating is golden brown and the fish is cooked through.
- Drain and Serve: Remove the fried fish from the oil and drain on a wire rack set over paper towels to remove excess oil. Serve immediately while hot and crispy.
Notes
- The batter is best used immediately after mixing and does not store well.
- The amount of baking powder was reduced from the original 1/4 cup to 2 tablespoons for better results.
- Ensure oil temperature stays around 365°F (185°C) for optimal frying and crispiness.
- Nutrition data applies only to the full amount of batter and not the finished fried fish.
